Brussels sprouts gratin

Prep: 10 minutes

Cooking: 25 minutes

Serves: 4


  • 750g Brussels sprouts, trimmed
  • 40g butter
  • 1 Tblsp plain flour
  • 1¼ cup milk
  • 1/2 cup grated Gruyere cheese
  • Pinch nutmeg
  • Salt and pepper to season
  • 2 slices rye sourdough bread, torn into bite size pieces


  1. Cook sprouts in a large pan of salted boiling water for 4-5 minutes until just tender. Drain and return to pan.
  2. In a separate pan, melt the butter over medium heat. Add the flour and cook, stirring for about 2 minutes. Remove pan from heat and slowly whisk in milk.
  3. Return to heat, stirring until mixture has thickened. Remove from heat, add cheese and season with salt and pepper.
  4. Cut the sprouts in half, place in an ovenproof dish, pour over sauce. Place bread over gratin and drizzle with a little olive oil.
  5. Bake in 200C preheated oven for 10-15 minutes or until bread is lightly golden.
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